Shrimp “Grok-amole” Salad
Some meals are just meant to be eaten underneath a bright blue sky with the hot summer sun shining down, and in our opinion, Shrimp “Grok-amole” is one of them. Cold, plump shrimp doused liberally in lime juice and tossed with juicy red tomatoes, crunchy orange pepper, spicy jalapeño and as many avocados as you can fit in the bowl is our idea of good summer eating. Shrimp “Grok-amole” salad is refreshing, nutritious and (this might be the best part) you don’t have to turn on an oven, stove or grill to make it. Just get out your knife and start chopping.
Thank Amanda Low for inventing Shrimp “Grok-amole” salad, which kicks off a new theme (seafood) for the Primal Blueprint Reader-Created Cookbook contest. Amanda lives on the Vancouver Island coast and enjoys an abundance of fresh seafood that she buys from fisherman at the town dock. In fact, Spot Prawns from British Columbia are considered a “Best Choice” by the Monterey Bay Seafood Watch, since the population is plentiful and fishing methods have low bycatch and habitat impacts. We can’t say that the shrimp we bought were quite as fresh as those Amanda eats, but they made a delicious salad none-the-less.
It’s hard to say what the real star of this salad is: the shrimp or the avocados. The recipe calls for three or four avocados diced up, so you’re sure to get a creamy taste of avocado with every bite. As with most recipes that call for avocado, you’ll have to plan a few days in advance since avocados are usually sold far from ripe. This is because avocados are a fruit that don’t ripen until picked from the tree. A refrigerated truck or over-air-conditioned grocery store won’t help matters either; avocados ripen best between 60-75 degrees. A few days on your kitchen counter will do the trick and putting them in a paper bag with a banana might speed up the process (bananas emit ethylene, a gas that encourages fruit to ripen faster.)
The avocado in Shrimp “Grok-amole” is complemented by two colorful sidekicks (orange pepper and red tomato), that add flavor and give this salad a bright and cheerful summer look. As a matter of fact, there is so much flavor in this salad that it doesn’t require a formal dressing. Lots of lime juice and a drizzle of olive oil is all you need. Then grab a fork, head outside and dig in.
Serves 3-4
Ingredients:
- 1 pound cooked and peeled shrimp
- 3-4 ripe avocados, peeled and chopped into 1/2″ chunks
- 3-4 ripe red tomatoes, chopped
- 2-3 green onions, finely chopped
- 1 large orange or yellow pepper, chopped
- 1 jalapeño pepper, seeded and finely chopped
- 3-4 cloves of garlic, finely chopped
- Juice of 1-2 limes
- Olive oil
- A handful of fresh cilantro leaves, chopped
- Salt and pepper
- Optional: a sprinkle of powdered chipotle pepper optional (Amanda and her husband love the smokey flavor of chipotle)
Instructions:
Put all vegetables and shrimp in large bowl. Drizzle lime juice and a little olive oil on top, sprinkle with cilantro and salt and pepper to taste, mix and enjoy.
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Posted By: Worker Bee
Looks amazing! What a great summery salad, just the thing to cool me down in this unbareable humidity
I just made this salad, and it was great. Soooo good! Thanks for posting it. Keep the good recipes coming!
Looks delicious. Great name for it! hahahaha
Shrimp and avocado! Two of my favorite foods! This looks delicious!!!
Amazing timing! I have every single ingredient listed in my kitchen now!
Lost 10lbs in 16 days! This will keep it going!
Thanks!
Interesting… too bad I don’t like shrimp or avocado. My girlfriend would love this though.
I could eat this everyday! In fact, I have avocado with my eggs almost every day…but adding the shrimp…mmmmmm
Shrimp are icky.
Yay for Vancouver Island local foods. You’d think there would be more Primal people living on the island considering we have such an abundance of organic farms, wild salmon, and local fruits. I have never even seen a farm around here that grows wheat or grains! Not sure why? Wrong climate? Who knows, but I am glad of all the Saanich and Cowichan farms with their grass fed free range organic everything! I don’t think the avocado or limes are local though, too bad, we just don’t have the heat of them here in Victoria.
Not entirely true! If you recall, corn is a grain, and grown LOTS of places on vancouver island. Silver Rill corn is on the way to the ferry! By the driving range.
Loved it!
Awesome!! Cant have shrimp… but will try it with some other protein!
How ’bout tuna steak or mahi mahi (I know, top of the food chain, but…)
I did something similar with my fish marinated in lime, olive oil & southwestern spices–grill or pan-saute for about 5 minutes. Dollop of greek yogurt on the side to blunt the heat of the spices.
For salad, I used chopped tomato, avocado, minced yellow onion, cilantro, olive oil, lime juice, dash of S&P.
In fact, we’re having that for dinner tonight!
Hey Mark,
I have been reading this book called ‘The Great Cholesterol Con’ by Anthony Colpo and find it to be pretty great. What are your thoughts about the book since it looks like something right up your alley.
Thanks and sorry about the off topic question!
- Raj
Mark,
Just curious are you eating this in one sitting or splitting it into a couple of meals.
Just putting a perspective on my food intake..be it enough or to little as of late.
I just made it for dinner. Delicious!
Tried. Kids loved it and so do I. Yummy!
Mark,
So are shrimp OK? The Fuji said that popcorn shrimp are bad not only because they are breaded and fried in trans fat, but because shrimp are high in toxins, are not fish, and are not good for you. Please let me know what your current stance is on shrimp — thanks!
That post from many years back needs a little minor updating. Eat away! But as always keep an eye on your sources. And remember, “Mark Sisson and the Worker Bees do not necessarily endorse the views of the Fuming Fuji.”
Simple, delicious, healthy and primal. What more could you ask for?
Yay, no more organ meats! I know they’re great and all; I’m just not there yet :/
Shrimp + avocado = yum, yum, yum.
So happy to see everyone is loving this salad as much as we do, it was fun to create
Thank you, Mark, for posting it!
Unlike the unfortunate cave dweller, I will be enjoying my salad with Latah Creek/ Huckleberry d’latah wine…yum!
I just made this last night to take for my lunch today and it was AWESOME! I used veggies and lettuce from my garden, sauteed some local prawns in butter and chili-lime seasoning and tossed it all together this morning with lime and olive oil. I took my avacodo seperately to cut into it when I got into work so it would be mushy or black from sitting around unti lunch time. thanks for the great idea and wonderful flavour combos! Makes a great work lunch. Now off to play bocce in my local park during my lunch break!
Something I’ve noticed whenever a blogger puts up a recipe (besides them always looking appetizingly good) is that the nutritional value of the meal is not broken down.
How many cals? fat? carbs? etc.
Using this for the ingredient list:
1 pound cooked and peeled shrimp
3 ripe avocados, peeled and chopped into 1/2″ chunks
3 ripe red tomatoes, chopped
3 green onions, finely chopped
1 large orange or yellow pepper, chopped
1 jalapeño pepper, seeded and finely chopped
3 cloves of garlic, finely chopped
Juice of 2 limes
2 tbsp Olive oil
2 tbsp fresh cilantro leaves, chopped
I get this for the nutritional information:
Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 432.0
Total Fat: 28.4 g
Cholesterol: 221.0 mg
Sodium: 275.5 mg
Total Carbs: 21.6 g
Dietary Fiber: 10.7 g
Protein: 27.9 g
Hey thanks a lot for going out of your way to get me this info
I am going to add the recipe to Spark People (unless anyone objects) and will give the approx nutritional information when I finish that up.
Okay, so I had this last night and it was delicious! Had some left over and so I decide to put on my scrambled eggs for breakfast sans shrimp of course. Oh yum (Yeah, I got weird taste buds)!!
Maria
Superb! and Rare Ballast for an empty belly! I made this for self. Used 2 avacados, equal amount of tomatoes, 1/2 an orange pepper, 1 jalapeno, and 1 clove garlic. It didn’t need the onions.
I sprinkled it with dulse flakes when I seasoned it. I only needed one lime. Definitely greater than the sum of its parts!
So funny. I haven’t been on here in a while and was going to look up avocados and how much is too much. I fluctuate between a 1/4 and 1/2 a day but sometimes get frisky and eat a full one. I guess by looking at this recipe I found my answer.
Made this tonight, and I loved it! I halved the recipe, just to test it out, but I’m definitely going to be making this again, and soon!!
I added organic pinenuts and replaced the cilantro (b/c I am not a fan) with lots of parsley….I can not get enough!!